Optimization of osmotic dehydration of papaya followed by air-drying

Fernandes, Fabiano Ándré Narciso; Rodrigues, Suelí; Gaspareto, Odisséia C.P.; Oliveira, Edson Leandro de

doi:10.1016/j.foodres.2005.10.004

Cited by 84 publications

(63 citation statements)

References 17 publications

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“…Generally, the greater the sucrose concentration, the greater the water lost. Similar behavior has been reported by Fernandes et al [18,22,23] The lower water loss values for 25 and 50% osmotic solutions at 40 kHz than for the same solutions at 25 kHz may have resulted from extensive damage to the strawberry tissue such that sucrose was able to enter into microchannels and coat the inter-tissue cellular surfaces. Also contributing to the lower values may have been the increased energy absorption by the solutions and the diminished penetration of ultrasonic waves into the strawberry tissue.…”

Section: Water Losssupporting

confidence: 84%

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Garcia-Noguera¹,

Oliveira²,

Gallão³

et al. 2010

Drying Technology

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196

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Pretreatment of fruits prior to drying has shown success in reducing drying time and costs. In this work, ultrasound-assisted osmotic dehydration has been implemented as a method to increase water diffusivity and reduce drying time in strawberries. Strawberry halves were immersed in distilled water and in two different concentrations of sucrose solutions while pretreatment time and ultrasonic frequency levels were varied to determine their effect on drying time, water loss, and soluble solids gain. A microscopic analysis was carried out to evaluate the formation of microchannels and other changes to the fruit tissue structure. Greater sucrose concentration used in ultrasound-assisted osmotic dehydration resulted in greater water loss with greatest loss observed for the strawberry halves pretreated for 45 min in a 50% w/w sucrose solution. The pretreatment carried out for 30 min employing an osmotic solution of 50% w/w of sucrose resulted in the highest drying rate among the pretreatments. Osmotic dehydration used alone during pretreatment increased total processing time, whereas osmotic dehydration combined with ultrasonic energy during pretreatment reduced total processing time and increased effective water diffusivity. Cell distortion and breakdown were observed not only in pretreatments employing ultrasound-assisted osmotic dehydration but in conventional osmotic dehydration. Formation of microchannels through ultrasonic application and effects of osmotic pressure differential were considered to be largely responsible for reducing drying time for strawberry halves.

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Section: Water Losssupporting

confidence: 84%

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Garcia-Noguera¹,

Oliveira²,

Gallão³

et al. 2010

Drying Technology

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196

133

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“…Temperature has an effect on the membrane permeability by making it more permeable to the water coming out of the product. Higher values of D eff associated with higher dryingair temperatures have been also observed for young coconut strips (MADAMBA, 2003), cubes of papaya (FERNANDES et al, 2006) and litchi (JANJAI et al, 2010). In agreement with the literature data on osmotic dehydration of fruits (RODRIGUES; FERNANDES, 2007), the effective moisture diffusivity of osmodehydrated pineapple slices increased with solution concentration.…”

Section: Effective Moisture Diffusivitysupporting

confidence: 88%

Drying of pineapple slices in natura and pre-osmodehydrated in inverted sugar

Berbert¹,

Oliveira²,

Martinazzo³

2016

Biosci. J.

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This research describes the drying kinetics and compares the convective drying rates of in natura and osmodehydrated pineapple slices in inverted sugar. The effective moisture diffusivity during air drying was estimated using Fick's second law of diffusion. The suitability of a theoretical liquid-diffusion model and seven semi-theoretical mathematical models for use in describing the experimental drying curves was also evaluated. Goodness of fit between experimental and predicted values was based on the root mean square error, mean absolute percentage error, mean bias error, agreement index, residual plot analysis and the principle of parsimony. Osmotic dehydration was conducted in 155, 310, and 465 mL L -1 osmotic solutions, at 40 and 50 ºC for 2 h at 60 rpm. Convective drying was performed in a tray cabinet dryer using heated ambient air at 60 ºC and 1.15 m s -1 . Osmotic pretreatment facilitated water removal during the first hours of drying, a trend that was reversed towards the end of the process for samples osmodehydrated at the highest solution concentration. The effect of the osmotic pretreatments on drying rate was negligible at 40 C, but at 50 C the rate of moisture removal was more intense for samples in natura and osmodehydrated at the lowest solution concentration. Effective moisture diffusivity increased with temperature and solution concentration. The single-exponential, threeparameter semi-theoretical drying model gave the best predictions of the drying curves of pineapple slices both in natura and pre-osmodehydrated in inverted sugar.

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“…A influência das principais variáveis de processo -concentração e composição da solução osmótica, temperatura, tempo de imersão, pré-tratamentos, agitação, natureza do alimento e sua geometria, razão entre solução/amostra, entre outras -sobre o mecanismo de transferência de massa e sobre a qualidade dos produtos tem sido estudada extensivamente para um grande número de produtos, como a banana (RASTOGI et al, 1997;MERCALI et al, 2010), o jenipapo (ANDRADE et al, 2007), o abacaxi (RASTOGI e RAGHAVARAO, 2004;JENA e DAS, 2005;LOMBARD et al, 2008), a maçã (KAYMAK-ERTEKIN e SULTANOĞLU, 2000; SERENO et al, 2001), a cenoura (SINGH et al, 2007), a batata (KHIN et al, 2006), o mamão (FERNANDES et al, 2006), o tomate cereja (AZOUBEL e MURR, 2000;TELIS et al, 2004), entre outros.…”

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Estudo da transferência de massa durante a desidratação osmótica de mirtilo

Mercali¹,

Kechinski²,

Coelho³

et al. 2010

BJFT

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A desidratação osmótica é um processo utilizado para a remoção parcial de água de alimentos mediante a imersão dos mesmos em uma solução hipertônica. Neste trabalho, a influência da temperatura (30-50 °C) e da concentração da solução osmótica (45-60 °Brix) sobre o mecanismo de transferência de massa foi investigada durante a desidratação osmótica de mirtilo. A difusividade mássica efetiva da água foi determinada pelo uso da solução analítica da Segunda Lei de Difusão de Fick com base nos dados experimentais de soluções binárias de sacarose/água. O Modelo de Peleg (1988) foi utilizado para predizer a umidade de equilíbrio do produto. A variável temperatura da solução osmótica apresentou grande influência nos parâmetros do modelo e nos valores de difusividade mássica efetiva. O aumento da concentração de sacarose na solução osmótica, assim como o aumento da temperatura de processo, provocaram um aumento na difusividade mássica efetiva da água, cujos valores encontrados estão na faixa de 0,65-2,28 x 10 -10 m 2 s -1 . Palavras-chave: Mirtilo; Difusividade mássica efetiva; Desidratação osmótica; Transferência de massa. SummaryOsmotic dehydration is used to partially remove water from plant tissues by immersion in a hypertonic solution. The objective of this work was to investigate the effect of the temperature (30-50 °C) and concentration (45-60 °Brix) of the osmotic solution on the mass transfer mechanism during the osmotic dehydration of blueberry. The effective diffusivity of the water was determined using the analytical solution of Fick's Second Law based on the data for binary solutions of sucrose/ water. Peleg's model was used to predict the moisture content of the product at equilibrium. The temperature of the osmotic solution showed a great influence on the parameters of the model and on the values for effective mass diffusivity. Both, an increase in sucrose concentration of the osmotic solution and an increase in process temperature, resulted in higher values for the effective mass diffusivity of the water, with values in the range from 0.65 to 2.28 x 10 -10 m 2 s -1 .

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Optimization of osmotic dehydration of papaya followed by air-drying

Cited by 84 publications

References 17 publications

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

Drying of pineapple slices in natura and pre-osmodehydrated in inverted sugar

Estudo da transferência de massa durante a desidratação osmótica de mirtilo

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